What is a gingerbread sheet cake? I used to slave over gingerbread cookies, meticulously decorating each one (and inevitably eating half the dough!) but this? What is the secret behind the gingerbread cookie? If you love the rich, spiced flavor of gingerbread but want something less fussy than individual cookies, you absolutely need to try this. It’s a total game-changer, I promise!
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What is gingerbread sheet cake?
Think of it as a big, beautiful slab of spiced comfort food. It’s essentially a gingerbread cake baked in a large sheet pan, making it perfect for potlucks, holiday gatherings, or just a cozy night in. The magic comes from the combination of molasses, cinnamon, and cloves, creating that classic gingerbread warmth. What sets this cake apart from a traditional gingerbread cake is the easy preparation and generous size – no stacking, frosting layers, or fancy decorating required! It’s essentially gingerbread’s cool, casual cousin who’s always ready for a party. I usually add a tangy cream cheese glaze, which really elevates the whole experience, cutting through the richness of the cake with a delightful zing.
Why you’ll love this recipe?
What’s not to love about gingerbread sheet cake? The blend of spices is just perfect – not too overpowering, but definitely enough to give you that warm, cozy feeling. The molasses adds a deep, rich sweetness that’s just irresistible. What’s more, it’s also so unbelievably easy to make! I always do this when I need a dessert that’s impressive but doesn’t require a ton of effort. And, let’s be honest, sometimes we just don’t have the energy for baking projects, right? What’s more, it’s relatively cost-efficient to make, using ingredients you probably already have in your pantry. And the best part? I’ve served it with a scoop of vanilla ice cream, a dollop of whipped cream, or just plain with a cup of coffee. Is it a walk in the park to make a layer cake? What is the best of both worlds?
How do I make gingerbread sheet cake?
Quick Overview
How do you make a gingerbread sheet cake? I’ll start by mixing the dry ingredients, then the wet ingredients, combining them, and pouring the batter into a prepared sheet pan. What’s the best way to make a creamy cream cheese glaze? What’s the best part? There’s no fancy equipment needed and you’re practically guaranteed a delicious result every time.
Ingredients
For the Cake:
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor. * 1 teaspoon baking powder: Helps with the perfect rise. * 1 teaspoon ground cinnamon: Add that warm, comforting spice. * 1 teaspoon ground ginger: The star of the show! Don’t skimp. * 1/2 teaspoon ground cloves: Add that warm, comforting spice. A little goes a long way, but it adds depth. * 1/4 teaspoon ground cinnamon: Optional, but adds a nice touch. * 1 cup granulated sugar: For sweetness. * 1 cup packed brown sugar: Adds moisture and molasses flavor. * 1 cup vegetable oil: Keeps the cake moist. * 1 cup molasses: The heart and soul of gingerbread! Helps to bloom spices. * 2 large eggs: Provides structure and richness.
For the Glaze:
* 8 ounces cream cheese, softened: Full-fat is best for flavor and texture. * 1/2 cup (1 stick) unsalted butter, softened: Again, full-fat is ideal. * 3-4 cups powdered sugar: * 1 teaspoon vanilla extract: Adds a touch of sweetness and flavor. * 2-4 tablespoons milk: To thin the glaze to your liking.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan. I always do this right at the beginning so the pan is ready to go when the batter is done. I don’t want to be scrambling to grease the pan with a bowl full of batter waiting!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt. Make sure everything is well combined. This helps to distribute the spices evenly throughout the cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and molasses. Then, gradually whisk in the hot water until everything is smooth. The hot water helps to dissolve the sugars and intensifies the molasses flavor.
Step 4: Combine
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix! Gently fold in the sugar until just incorporated.
Step 5: Bake
If you have a toothpick inserted in the center of the cake and a spoon, pour the batter into a sheet pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick comes out clean. Keep an eye on it, as oven times can vary!
Step 6: Cool & Glaze
In a large bowl, beat together the cream cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar, vanilla extract, and milk, beating until the glaze reaches your desired consistency. Once the cake is cool, spread the glaze evenly over the top.
Step 7: Slice & Serve
What is the best way to serve Gingerbread Sheet Cake?
What should I serve it with?
Gingerbread Sheet Cake is super versatile when it comes to serving suggestions!
For Breakfast:I like to cut a small square and warm it up in the microwave – total bliss!
For Brunch:What are some good ways to dress it up with a sprinkle of powdered sugar and fresh berries?
As Dessert:What are some of the best ways to top ice cream with caramel sauce? I’ve served it with a side of poached pears – it’s a match made in heaven!
For Cozy Snacks:What are some good squares to snack on on a cold winter’s night?
My grandmother always served this with a dollop of sweetened sour cream. It might sound odd, but the tanginess of the sour cream complements the sweetness of the cake perfectly! It’s a tradition I’ve carried on, and my kids love it too.
How do you make a gingerbread sheet cake?
What are some tips for making this Gingerbread Sheet Cake absolutely perfect, based on years of trial and error?
Spice It Up (or Down): What is the best way to spice it up?Don’t be afraid to adjust the spices to your liking! If you’re not a fan of cloves, reduce the amount or leave them altogether. If you love ginger, add a little extra. I accidentally doubled the ginger and it was surprisingly delicious, though a bit intense!
Molasses Matters:Use unsulfured molasses for the best flavor. Blackstrap molasses is too strong and bitter. Light or dark molasses will work, but I find dark molasses gives a richer, more intense flavor.
Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined, then gently fold in the eggs.
Room Temperature is the key to a good room temperature. Make sure your cream cheese and butter are softened to room temperature before making the glaze. This will ensure a smooth, lump-free glaze.
Glaze Consistency:If you want a thicker glaze, use less milk. For a thinner glaze, use more milk. I like mine to be thick enough to cling to the cake, but thin enough to drizzle nicely.
Baking Time:When baking, keep a close eye on the cake. Oven times can vary, so start checking for doneness after 25 minutes. A toothpick inserted into the center should come out clean.
Cool Completely:If you frost cake while it’s still warm, the glaze will melt and run off. Let the cake cool completely in the pan before frosting.
What are some Storing and Reheating Tips?
How do I make a Gingerbread Sheet Cake?
Room Temperature:Can you store unfrosted cake at room temperature for up to 2 days, tightly wrapped in plastic wrap or stored in an airtight container?
Refrigerator Storage: What is the Frosted cake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly to prevent it from drying out. I usually use a cake carrier or an airtight container.
How do I use a freezerFor longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, or store it in a freezer-safe container. Do not freeze the glaze as it tends to separate when thawed. Prepare a fresh batch when ready to serve.
What is Glaze Timing Advice? If you plan to freeze the cake, it’s best to freeze it unfrosted. Frost it after it has thawed for the best results.
What are the most frequently asked questions on Quora
Final Thoughts
I hope you give this Gingerbread Sheet Cake a try! It’s a recipe that’s close to my heart, and I know it will become a favorite in your house too. What is the perfect combination of warm spices, rich molasses flavor, and tangy cream cheese glaze? What is your favorite gingerbread recipe? What are your thoughts on this recipe?
Gingerbread Sheet Cake: 7 Reasons Why It's the Best Holiday Treat!
Ingredients
Main Ingredients
- 2.5 cups All-Purpose Flour spooned and leveled
- 1 cup Whole Wheat Flour not stone-ground, spooned and leveled
- 2 tablespoons Ground Ginger
- 4 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Chinese Five-Spice Powder
- 0.25 teaspoon Ground Black Pepper
- 2 teaspoons Baking Powder
- 1.5 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 16 ounces Unsalted Butter melted and cooled to approximately 100°F
- 2 cups Cultured Low-Fat Buttermilk or Kefir, well-shaken
- 0.5 cup Unsulfured Molasses
- 2 cups Light Brown Sugar packed
- 6 whole Large Eggs cold
- Cream Cheese Frosting optional topping
Instructions
Preparation Steps
- Preheat the oven to 350°F and position an oven rack in the center.
- Line a 9x13-inch aluminum cake pan with parchment paper, allowing paper to overhang on the sides. Lightly grease the paper.
- In a mixer, combine brown sugar, molasses, eggs, and spices. Start mixing on low speed until everything is moistened, then increase the speed to high for 8 minutes until thick and foamy.
- Reduce mixer speed to low and pour in melted butter. Mix until fully combined.
- In another bowl, whisk together the flours.
- Gradually add flour mixture to the wet ingredients. Mix until just combined. Pour in buttermilk; mix until smooth.
- Pour batter into prepared pan, spreading evenly. Bake for 35-40 minutes, until cake is golden and a toothpick comes out clean.
- Cool cake for 30 minutes before slicing or frosting.
